Sunday 17 March 2013

Coconut Oil & Brown Sugar Cookies, by Kira


Coconut Oil & Brown Sugar Cookies.

1/2 cup coconut oil ( not melted, room temperature.)
1 large egg
1 cup of brown sugar
2 tablespoons of vanilla extract
1 3/4 cups of spelt flour
1 teaspoon of baking soda
2 tablespoons of arrowroot flour
Preheat oven to 350 F
Place the egg, coconut oil, and brown sugar in the bowl of a stand mixer and mix on medium for a couple of minutes, until the mixture is light and fluffy.
Add the rest of the ingredients and mix until combined.
Make tablespoon size balls and place on a cookie sheet. Lightly flatten each cookie a little.
Bake for about 8 minutes. Let cookies cool a bit before removing them from the cookie sheet.
Makes about 20 cookies.


  1. Hi Kira! Recipe looks perfect, small list of ingredients and easy to make last minute.

    Wondering, why the arrowroot? Is it because of the spelt?

    I'm trying to get rid of any wheat except for organic red fife, and switch to only light spelt but I was under the impression it is 1 to 1 (white flour).


    1. Hello Heidi,
      The arrowroot flour gives the cookies more softness, closer to the texture of a white flour cookie.
      I have made them with and without the arrowroot flour. Both ways are equally good.
      Even with access to both organic light spelt and organic Red Fife, I tend to use the spelt more often.
      Both flours work well, though I find the spelt light more versatile.
      I would like to know why you prefer the Red Fife over the Spelt?